Kinetics of browning and correlations between browning degree and pyrazine compounds in L-ascorbic acid/acidic amino acid model systems

Food Chemistry

Volumn 221, Issue , 2017, Pages 1678-1684

  Yu, Ai Nong ^a,b   Zhou, Yong Yan ^b   Yang, Yi Ni ^b  

^a Key Laboratory of Biological Resource Protection and Utilization of Hubei Province   (China)

^b HUBEI UNIVERSITY FOR NATIONALITIES   (China)

Author keywords

Acidic amino acids; Aroma; Ascorbic acid; Kinetics; Maillard; Non enzymatic browning reaction

Indexed keywords

ACTIVATION ENERGY; AMINO ACIDS; ENZYME KINETICS; KINETICS; ORGANIC ACIDS; REACTION KINETICS;

ACIDIC AMINO ACIDS; ALKALINE CONDITIONS; AROMA; FORMATION MECHANISM; L-ASCORBIC ACID; MAILLARD; MODEL REACTION SYSTEM; NON-ENZYMATIC BROWNING REACTIONS;

ASCORBIC ACID;

AMINO ACID; ASCORBIC ACID; ASPARTIC ACID; GLUTAMIC ACID; PYRAZINE DERIVATIVE;

ALKALINITY; ARTICLE; CHEMICAL REACTION KINETICS; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CORRELATION ANALYSIS; ENERGY; FLAME IONIZATION DETECTION; GLYCATION; HEATING; SOLID PHASE MICROEXTRACTION; ULTRAVIOLET SPECTROPHOTOMETRY; ULTRAVIOLET SPECTROSCOPY; BIOLOGICAL MODEL; CHEMISTRY; KINETICS;

AMINO ACIDS; ASCORBIC ACID; ASPARTIC ACID; GLUTAMIC ACID; KINETICS; MAILLARD REACTION; MODELS, BIOLOGICAL; PYRAZINES;

EID: 85006164616     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.10.119     Document Type: Article

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